Friday, August 21, 2015

Uses and Dangers of Papain

Uses and Dangers of Papain

An enzyme is a chemical that makes a chemical reaction go faster, a process known as catalyzation. Papain is an enzyme that breaks up protein and is known as a proteolytic enzyme. It is found in various plants, an example of which is the skin of the unripe papaya, scientifically called Carica papaya. Various uses have been devised for papain, but dangers concerning papain also exist.

Digestion

    One of papain's marketed uses is as a digestive aid. This is because papain breaks down the protein in food and is taken so the digestive tract doesn't have to work as hard.

Wound Treatment

    Certain topical drugs, drugs put on the skin, use papain to get rid of dead or infected flesh surrounding a wound. Several examples of wounds that papain-containing drugs are used for include infected wounds and various types of ulcers such as varicose ulcers, diabetic ulcers and pressure ulcers. Doctors call this method of chemically cleaning wounds "enzymatic debridement."

Legal Danger

    The FDA (Food and Drug Administration) has never approved a topical drug containing papain. In fact, the FDA demanded that as of November 24, 2008, all manufacturers of any topical drug containing papain stop.

Meat Tenderizer

    Due to its ability to break up protein, papain is useful to soften or tenderize meat so that it is less difficult to chew. Papain dissolves the connective tissue, made mainly of protein, and the part of the muscle cell called the fibril.

Bad Reaction Danger

    Not everyone can eat papain. Allergic reactions, such as rapid heart beat, lowered blood pressure and anaphylactic shock are possible. On a side note, the FDA has found that people who are allergic to latex are also allergic to papain.

Immunological Use

    Papain is used in immunology, the study of the immune system. Immunologists use papain to cut up immunoglobulin, a glycoprotein made by immune system cells, that acts like an antibody. Immunologists have found that if you cut an immunoglobulin using papain, one part, the Fab, sticks to the antigen that it's supposed to, while the other part, the Fc, doesn't stick to the antigen it's supposed to.

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